Description
A delicious and crunchy Broccoli Bacon Salad combining steamed broccoli, crispy bacon, creamy dressing, and a mix of sweet and tangy ingredients. Perfect as a refreshing side dish for any meal or picnic.
Ingredients
Scale
Vegetables
- 2 large heads broccoli (cut into florets)
- ⅓ cup red onion (finely sliced)
Protein
- 6 oz. bacon (cut into bite-sized pieces)
Dressing
- ½ cup mayonnaise
- ⅓ cup plain Greek yogurt
- 1 Tbsp. white wine vinegar
- 2 Tbsp. sugar
- ½ tsp. salt
Add-ins
- ⅔ cup cranberries
- 1 cup walnuts (toasted)
Instructions
- Steam Broccoli: Steam the broccoli florets in a steamer basket for 4-5 minutes until they turn bright green. Transfer to a large bowl to cool, then dab with a paper towel to remove excess moisture until completely dry.
- Cook Bacon: In a medium skillet, cook the bite-sized bacon pieces over medium heat for 5-7 minutes until fully cooked and crispy. Drain the bacon on a paper towel-lined plate to remove excess grease.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, plain Greek yogurt, white wine vinegar, sugar, and salt until smooth and well combined.
- Toss Broccoli in Dressing: Once the broccoli is cooled to room temperature, add it to the dressing and toss thoroughly to coat all pieces evenly.
- Add Mix-ins: Stir in the finely sliced red onion, cranberries, toasted walnuts, and cooked bacon pieces, folding gently to combine all ingredients evenly.
- Chill Salad: Cover the broccoli salad and chill it in the refrigerator for 1-2 hours or up to overnight to allow flavors to meld before serving. Enjoy!
Notes
- Ensure broccoli is cooled and patted dry after steaming to avoid a watery salad.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes to enhance their flavor.
- Bacon can be cooked ahead of time and stored in the fridge until ready to use.
- This salad tastes even better after resting overnight, allowing flavors to meld.
- For a healthier twist, use reduced-fat mayonnaise and Greek yogurt.
